Serious Eats: Talk

Why do my pancakes suck?

I grew up happily making and eating Aunt Jemima pancakes. Now I'm living abroad, and although you can get tasty premade pancakes at British supermarkets, I still like whipping up a batch at home.

I have tried two recipes:


Both came out way flatter than I would have liked.

Any tips or ideas as to why I'm having such a hard time here? Is is possible that British baking powder has less leavening action? Or am I over/undermixing?

Printed from

© Serious Eats